Dough

1. In a large bowl, or stand mixer with a hook attachment, mix together all dough ingredients until a rough and ragged dough forms. Turn off mixer, and using a pull and fold method in the bowl, stretch the dough with one hand and then fold over and press back into the bowl. Rotate the bowl and repeat about 10 times. 
2. Return the mixer to the stand, and knead the dough on low for about 2 minutes, and then medium-low for another 5, or until a smooth dough forms. You can also knead the dough on the counter for about 10 minutes by hand. 
3. Drizzle the bowl with olive oil, and place the dough into the bowl. Cover with plastic wrap and allow the dough to proof for about 2 hours, or until doubled in size. 
4. Use remaining 1/4 cup of oil to brush around a large baking dish, or my favorite 9″x13″ lasagna pan. Pour dough into the pan, and using fingers press the dough to the edges and corners. Cover the pan with plastic wrap again and allow to do a second rise for about 90 minutes. 

Topping & Baking

1. While the second rise is going, preheat you oven to 450 degrees to ensure your oven reaches the appropriate temperature. 
2. Slice onions (or shallots), and cherry tomatoes. Set aside. 
3. Remove plastic wrap from the lasagna pan or baking dish, and using your fingers create indents and dimples into the dough. Evenly press the onions, cherries and olives into the dough.
4. Drizzle dough with additional olive oil. Sprinkle with oregano, or Pizza Seasoning and sea salt. 
5. Bake for about 20 minutes, or until golden brown. When the focaccia is removed from the oven, immediately drizzle it with additional olive oil. Move to a wire rack, and allow it to cool.